Lentil Country Salad

Lentils are good in soup, pasta and I love making salads with them. This simple salad can be served warm or cold. It is always a welcoming dish since there is something so inviting about it. I especially love this salad in the summer when grilling or on a picnic.

Ingredients

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1 Pound
dried lentils, rinsed and drained

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1
medium onion, diced

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2 cup
diced carrot

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2 cup
diced celery

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3
fresh bay leaves

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0.25 cup
extra virgin olive oil

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6 Ounce
pancetta, diced

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0.33 cup
white wine

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1 tsp
kosher salt

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3 Tbsp
chopped fresh parsley

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3 Tbsp
white wine vinegar

Directions

In a large saucepan, combine the lentils, onion, carrots, celery, bay leaves and 2 quarts of water. Bring to a simmer and cook until the lentils are tender, about 30 to 40 minutes. Drain and remove the bay leaves. Scrape the lentils and vegetables in a serving bowl.

Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pancetta and cook until crisp, about 4 minutes. Pour off most of the fat and add the remaining 2 tablespoons of fresh olive oil. Add the wine and vinegar and season the dressing with the salt. Bring to a quick boil, then pour the dressing over the lentils. Toss with the parsley and serve.